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Protected: She Crab Soup
Free! A Chef’s Guide to Undiscovered Charleston
Where do Charleston Chefs eat? Bertha's is a favorite of Undiscovered Charleston founder Chef Forrest Parker's. It's been recognized by the James Beard Awards and their okra soup has been named by Garden and Gun magazine as "One of the 100 Southern foods you must eat before you die." Guests on our Undiscovered Charleston: Food …
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The Mysterious Barrel of Gold
“The amount of farmers that grow Carolina Gold Rice in South Carolina I can count on two hands.” - Glenn Roberts of Anson Mills One of the most famous legends of the Lowcountry tells the story of how Carolina Gold Rice was introduced to South Carolina. It goes something like this: In 1685, a distressed …
Validation – The Review by the Charleston Post and Courier.
Our review by Deidre Schipani of the Charleston Post and Courier is out today. Kind words and very gratifying to know you are making a difference in your operation. That said, none of this would be possible without the great team we have at Old Village Post House and the visionary leadership of our General …
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Notes from a Chef: Compass Box Scotch Dinner
In the spirit of Notes From A Kitchen (the 2012 James Beard Cookbook Award for Best Photography) I thought it might be interesting to share some of the creative and collaborative thought process in putting a menu together. Once again, I have been able to partner with Patrick Emerson, the wine director for Maverick Southern Kitchens. …
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The Lost Recipe of William Deas
Chef William Deas, inventor of She Crab Soup and the REAL Rhett's Butler. Who Was William Deas? In Charleston, the story of Mr. William Deas and his invention of She Crab Soup is the legendary stuff of history and tour guide fake-lore. Most everyone knows or has heard the fabled account of how Mr. Deas, …
Maillard Reaction, with Apologies to Chef James Clark
My buddy Chef James Clark is arguably the most avid outdoorsman I know this side of Rene Redzepi, and probably a whole lot more fun. While you can imagine Rene truckin' around the woods outside Copenhagen looking for edible lichens to pair with a cardamom - milk skin, Chef James would much rather spend time …
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Anecdote of the Pulled Pork BBQ Hash
"What," I asked flatly "did you say?" The elder brother replied. "May I try some of that also?" ...and then there were none. The morning smells of pecan - laced smoke, caramelizing onions, malt vinegar and muscovado sugar grafted to crispy taters and shredded porcine goodness had done the job. It was the nudge needed …
The Super Secret Burger
This blog begins with a cheeseburger. Due both to the fact that it is first and foremost the primary focus of my younger step son's diet, and to its iconic status in American foodways, I wanted to weigh in. As the previous Executive Chef at Gaylord Opryland, the 17th largest hotel and convention center in …